1.Cook the egg plant on the stove (open flame) and peel off the skin and mash.
2.Take a bowl, add mashed egg plant, chopped coriander, chopped onion, salt, yogurt, mix this well.
3.For the tempering heat oil in a pan add mustard seeds, cumin seeds, red chilly, urad dal, hing, and turmeric, and green chilly, curry leaves.
4.Pour the tempering on the egg plant pachadi and mix it.
5.Serve this hot with phulkas.